Jean-Paul Knight's Curried Cauliflower & Rocket Salad

Let’s face it - cauliflower’s not the most glamorous vegetable but it does have a great texture and this recipe gives it an unexpectedly rounded flavor that is great with peppery fresh rocket.

Ingredients

1 cauliflower head, leaves removed.1 medium onion chopped or finely sliced2 cloves of garlic chopped2 Tbsp good curry powder (Madras is a good mix)1 Tsp paprika4 good tablespoons ghee or butter (you can use vegetable oil if preferred)2 large hands full of fresh rocketSaltPepper

Method

Pre heat oven to 180 degrees CBreak cauliflower head into florets (mini heads) and slice these thicklyPlace a heavy bottomed frying pan over a medium heatMelt ghee, butter (or add oil)Bring pan back up to heat and add onion and garlic, sauté for a minuteAdd curry powder and paprikaStir with a wooden spoon so you can scrape the bottom of the pan to prevent things from stickingCook until onion and garlic are soft then transfer to a bowl – make sure you scrape pan wellAdd sliced cauliflower to onion and garlic mixture, toss and rub together till cauliflower is well-coated.Spread coated cauliflower on a roasting tray and place in the pre-heated oven for 10 minutes – or until cauliflower is soft to the bite. Be careful not to burn it.Remove tray from oven and allow cauliflower to cool.

To serve: Mix rocket and cauliflower together and tumble briefly in a bowlServe with a squeeze of lemon or lime